Prosciutto and Goat Cheese Frittata w/ Asparagus

  • 4 eggs
  • 1/2 cup cream
  • salt/pepper
  • 2 pats butter
  • 1 turn of EVOO
  • 1/4 cup asparagus tips (fresh)
  • 1 round slice of goat cheese
  • 2 slices prosciutto, chopped
  • fresh parsley, chopped
The saltiness of the goat cheese and prosciutto together really make this dish! Great for dinner, too!

Heat your oven to 450 degrees F. Frittata should finish in the oven, so be sure to use an oven-proof teflon skillet.

Add the EVOO and butter to a small skillet, heated over med - med/high heat.

Mix eggs and cream together, add salt/pepper. Add to the pan when hot.

Sprinkle in the asparagus tips, cheese, prosciutto and parsley. Let the bottom and sides set, about 4 minutes. Then put in the oven.

Watch for the frittata to get puffy and sizzly from the butter and EVOO. A little brown is nice ontop, but you don't want to overbrown the bottom.

The frittata should slide right out of the pan, onto a plate.